Projects

INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Appropriated (D)   Accession Number: 409637

SURFACE PASTEURIZATION OF CANTALOUPE MELONS FOR IMPROVING THE QUALITY AND SAFETY OF FRESH-CUT FRUIT Nonfunded Cooperative Agreement (N)   Accession Number: 409592

ENHANCING THE MICROBIAL SAFETY OF FRESH AND FRESH-CUT MELON Reimbursable (R)   Accession Number: 407014

NOVEL GASEOUS CHLORINE DIOXIDE TREATMENTS FOR DISINFECTION OF LETTUCE AND LEAFY GREENS TO ENHANCE FOOD SAFETY AND PRESERVE QUALITY Reimbursable (R)   Accession Number: 411709

NOVEL APPROACH FOR DECONTAMINATING FRESH AND FRESH-CUT PRODUCE UTILIZING CHLORINE DIOXIDE GAS PACKAGING SYSTEM Reimbursable (R)   Accession Number: 414653

INACTIVATION OF PATHOGENS IN PROTECTED ENVIRONMENTS ON FOOD AND FOOD CONTACT-SURFACES USING REACTIVE GASES Specific Cooperative Agreement (S)   Accession Number: 411198

Publications

Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do - (Review Article) - (05-Sep-08)

Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes - (Peer Reviewed Journal)

Fan, X., Annous, B.A., Beaulieu, J.C., Sites, J.E. 2008. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes. Journal of Food Science. 73(3):M91-M98.

Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies - (Peer Reviewed Journal)

Sites, J.E., Annous, B.A., Walker, P.N., Burke, A.M. 2008. Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies. Applied Biosafety. 13(1):30-44.

Effect of Chlorine Dioxide Gas on Polymeric Packaging Materials - (Proceedings/Symposium)

Netramai, S., Rubino, M., Auras, R., Annous, B.A. 2007. Effect of Chlorine Dioxide Gas on Polymeric Packaging Materials. In: 23rd IAPRI Symposium on Packaging. Windsor, United Kingdom: Pira International.

Efficacy of Hot Water Surface Pasteurization vs. Chlorine and Experimental Sanitizing Wash Treatments for Reducing Populations of Salmonella Poona on Inoculated Whole Cantaloupe Melons - (Abstract) - (23-Feb-07)

BIOFILMS ON FRESH PRODUCE AND DIFFICULTIES IN DECONTAMINATION - (Trade Journal)

Annous, B.A., Solomon, E.B., Niemira, B.A. 2006. Biofilms on fresh produce and difficulties in decontamination. Food Quality. 80-84

RISK OF APPLE CONTAMINATION WITH ESCHERICHIA COLI O157:H7 DUE TO CLOSE PROXIMITY OF AN ORCHARD TO AN ACTIVE PASTURE - (Abstract)

Annous, B.A., Burke, A.M., Wallace, M., Kushad, M. 2006. Risk of apple contamination with escherichia coli o157:h7 due to close proximity of an orchard to an active pasture. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference. 2006. 002-06. Page 1.

INACTIVATION OF SALMONELLA ON CANTALOUPE SURFACES USING HOT WATER OR CHLORINE DIOXIDE GAS TREATMENTS - (Abstract)

Annous, B.A., Sites, J.E., Burke, A.M. 2006. Inactivation of salmonella on cantaloupe surfaces using hot water or chlorine dioxide gas treatments. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference Abstracts. 2006. 001-06, Page 1.

FACTORS AFFECTING ATTACHMENT OF ESCHERICHIA COLI O157:H7 TO APPLE TISSUES - (Abstract)

Fatemi, P., Knabel, S.J., La Borde, L.F., Annous, B.A., Sapers, G.M. 2006. Factors affecting attachment of escherichia coli o157:h7 to apple tissues. Program and Abstract Book of 93rd International Association for Food Protection Annual Meeting. 2006. T7-01. Page 91.

USE OF HOT WATER SURFACE TREATMENT OF WHOLE FRUIT AND GAMMA IRRADIATION TO MAINTAIN QUALITY OF FRESH-CUT CANTALOUPE - (Abstract)

Fan, X., Annous, B.A., Mattheis, J.P. 2006. Use of hot water surface treatment of whole fruit and gamma irradiation to maintain quality of fresh-cut cantaloupe. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Abstract #078F-04, p. 1.

HOT WATER SURFACE TREATMENT AND GAMMA IRRADIATION REDUCE MICROBIAL POPULATION AND MAINTAIN QUALITY OF FRESH-CUT CANTALOUPE - (Abstract)

Fan, X., Annous, B.A., Mattheis, J.P. 2006. Hot water surface treatment and gamma irradiation reduce microbial population and maintain quality of fresh-cut cantaloupe. International Fresh-cut Produce Association and S-294 Multi-State Research Project Meeting April 27-30, 2006, Baltimore, MD. Abstract #022-06, p. 13.

COMBINATION OF HOT WATER SURFACE PASTEURIZATION OF WHOLE FRUIT AND LOW DOSE GAMMA IRRADIATION OF FRESH-CUT CANTALOUPE - (Peer Reviewed Journal)

Fan, X., Annous, B.A., Sokorai, K.J., Burke, A.M., Mattheis, J.P. 2006. Combination of hot water surface pasteurization of whole fruit and low dose gamma irradiation of fresh-cut cantaloupe. Journal of Food Protection. 69(4):912-919.

THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPES USING HOT WATER - (Peer Reviewed Journal)

Solomon, E.B., Huang, L., Sites, J.E., Annous, B.A. 2006. Thermal inactivation of salmonella on cantaloupes using hot water. Journal of Food Science. 71(2): M25-M30.

INFLUENCE OF PUNCTURES, CUTS AND APPLE SURFACE MORPHOLOGIES ON PENETRATION AND GROWTH OF ESCHERICHIA COLI O157:H7 - (Peer Reviewed Journal)

Fatemi, P., Knabel, S.J., La Borde, L.F., Patton, J., Sapers, G.M., Annous, B.A. 2006. Influence of punctures, cuts and apple surface morphologies on penetration and growth of escherichia coli o157:h7. Journal of Food Protection. 69(2):267-275.

ANTIMICROBIAL EFFICACY OF COLD ATMOSPHERIC PRESSURE PLASMA APPLIED TO INOCULATED FOOD SURFACES - (Abstract)

Niemira, B.A., Alvarez, I., Annous, B.A., Gutsol, A., Fridman, A. 2005. Antimicrobial efficacy of cold atmospheric pressure plasma applied to inoculated food surfaces. IFT-NPD Meeting, September 15-16, 2005, Wyndmoor, PA.

BIOFILM REACTORS FOR INDUSTRIAL BIOCONVERSION PROCESSES: EMPLOYING POTENTIAL OF ENHANCED REACTIONS RATES - (Review Article)

Qureshi, N., Annous, B.A., Ezeji, T.C., Karcher, P., Maddox, I.S. 2005. Biofilm reactors for industrial bioconversion processes: employing potential of enhanced reactions rates. Microbial Cell Factories. 4:24. Available: http://www.microbialcellfactories.com/content/4/1/24.

BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE SURFACES - (Peer Reviewed Journal)

Solomon, E.B., Cooke, P.H., Burke, A.M., Ukuku, D.O., Annous, B.A. 2005. Biofilm formation by salmonella spp. on cantaloupe surfaces. Journal of Food Safety. 25:276:287.

INACTIVATION OF SALMONELLA ON CANTALOUPE SURFACES USING CHLORINE DIOXIDE GAS TREATMENT - (Abstract)

Annous, B.A. 2005. Inactivation of salmonella on cantaloupe surfaces using chlorine dioxide gas treatment (abstract). Institute of Food Technologists. http://ift.confex.com/ift/2005/techprogram/paper_30689.htm.

IMPROVED RECOVERY PROCEDURE FOR EVALUATION OF SANITIZER EFFICACY IN DISINFECTING CONTAMINATED CANTALOUPES - (Abstract)

Annous, B.A., Sapers, G.M. 2005. Improved recovery procedure for evaluation of sanitizer efficacy in disinfecting contaminated cantaloupes (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30723.htm.

THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPE USING HOT WATER - (Abstract)

Solomon, E.B., Sites, J.E., Huang, L., Annous, B.A. 2005. Thermal inactivation of salmonella on cantaloupe using hot water (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30545.htm

IMPROVED RECOVERY PROCEDURE FOR EVALUATION OF SANITIZER EFFICACY IN DISINFECTING CONTAMINATED CANTALOUPES - (Peer Reviewed Journal)

Sapers, G.M., Annous, B.A., Jones, D.M., Burke, A.M. 2005. Improved recovery procedure for evaluation of sanitizer efficacy in disinfecting contaminated cantaloupes. Journal of Food Science. 70(4): M242-M247.

BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE SURFACES - (Abstract)

Annous, B.A., Solomon, E.B., Cooke, P.H. 2005. Biofilm formation by salmonella spp. on cantaloupe surfaces (abstract). International Association for Food Protection. Pager No. P3-39.

COMPARISON OF BIOFILM FORMATION BY SALMONELLA SPP. ORIGINATING FROM PRODUCE, ANIMAL, AND CLINICAL SOURCES - (Abstract)

Solomon, E.B., Niemira, B.A., Sapers, G.M., Annous, B.A. 2005. Comparison of biofilm formation by salmonella spp. originating from produce, animal, and clinical sources (abstract). International Association for Food Protection. Pager No. P1-48.

BIOFILM FORMATION, CELLULOSE PRODUCTION, AND CURLI BIOSYNTHESIS BY SALMONELLA SPP. ORIGINATING FROM PRODUCE, ANIMAL, AND CLINICAL SOURCES - (Peer Reviewed Journal)

Solomon, E.B., Niemira, B.A., Sapers, G.M., Annous, B.A. 2005. Biofilm formation, cellulose production, and curli biosynthesis by salmonella spp. originating from produce, animal, and clinical sources. Journal of Food Protection. 68(5): 906-912.

SURFACE PASTEURIZATION WITH HOT WATER AND STEAM - (Book/Chapter)

Annous, B.A., Kozempel, M.F. 2005. Surface pasteurization with hot water and steam. In: Sapers, G.M., GORNEY, J.R., Yousef, A.E., editors. Microbiology of Fruits and Vegetables. CRC Press. p. 479-496.

BROWNING INHIBITOR AND PROCESSING AID CONTAMINATION - (Abstract)

Sapers, G.M., Annous, B.A. 2004. Browning inhibitor and processing aid contamination. Annual Meeting of Institute of Food Technologists. Paper No. 89-4.

COMMERCIAL-SCALE SURFACE PASTEURIZATION FOR INACTIVATION OF SALMONELLA POONA RM 2350 AND ESCHERICHIA COLI ATCC 25922 ON CANTALOUPES - (Abstract)

Annous, B.A. 2004. Commercial-scale surface pasteurization for inactivation of salmonella poona rm 2350 and escherichia coli atcc 25922 on cantaloupes. Annual Meeting of Institute of Food Technologists. Paper No. 89-3.

SURFACE PASTEURIZATION OF WHOLE CANTALOUPES INOCULATED WITH SALMONELLA POONA OR ESCHERICHIA COLI - (Peer Reviewed Journal)

Annous, B.A., Burke, A.M., Sites, J.E. 2004. Surface pasteurization of whole cantaloupes inoculated with salmonella poona or escherichia coli. Journal of Food Protection. 67(9):1876-1885.

RISK OF ESCHERICHIA COLI O157:H7 CONTAMINATION ASSOCIATED WITH CLOSE PROXIMITY OF AN ORCHARD TO AN ACTIVE PASTURE - (Abstract)

Annous, B.A. 2004. Risk of escherichia coli o157:h7 contamination associated with close proximity of an orchard to an active pasture. SIM Food Microbiology Conference. p. 17.

DEVELOPMENT OF BIOSAFETY LEVEL-2 COMMERCIAL-SCALE PROCESSING FACILITY AT ERRC FOR FOOD PATHOGEN RESEARCH - (Abstract)

Annous, B.A. 2003. Development of biosafety level-2 commercial-scale processing facility at errc for food pathogen research. Bi-Annual Meeting of the Eastern Food Science Conference XIII. p. 23.

DETECTION OF PATHOGENS IN FRUITS AND VEGETABLES - (Proceedings/Symposium)

Fratamico, P.M., Annous, B.A. 2003. Detection of pathogens in fruits and vegetables. NFRI, Japan Meeting Abstract.

EFFICACY OF ACIDIC ELECTROLYZED WATER AND OTHER SANITIZING SOLUTIONS IN REDUCING ESCHERICHIA COLI O157:H7 POPULATIONS IN INACCESSIBLE REGIONS OF THE APPLE - (Proceedings/Symposium)

Annous, B.A., Burke, A.M. 2002. Efficacy of acidic electrolyzed water and other sanitizing solutions in reducing escherichia coli o157:h7 populations in inaccessible regions of the apple. Proceedings of the United States - Japan/Cooperative Program in Natural Resources (UJNR) Protein Resources Panel, 31st Annual Meeting, December 1-5, 2002, Monterey, California. p. E1-E7.

VAPOR-PHASE DECONTAMINATION OF APPLES CONTAINING ESCHERICHIA COLI - (Peer Reviewed Journal)

SAPERS, G.M., WALKER, P.N., SITES, J.E., ANNOUS, B.A., EBLEN, D.R. VAPOR-PHASE DECONTAMINATION OF APPLES CONTAINING ESCHERICHIA COLI. JOURNAL OF FOOD SCIENCE. 2003. V. 68 (3). P. 1003-1007.